Chipotle Rubbed Cod Tail Torta

Chipotle Rubbed Cod Tail Torta

Source:

Source: FPI

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Yield: Approximately 10 portions

Ingredients & Directions

10
3
5
20
1/4 C.
20
1 can
1 tsp.
1/2 C.
1 Tbsp.
1 Tbsp.

Cod tails
Standard French baguettes cut into 10- 6” pieces
Ripe avocado
Ripe tomato slices
Fresh cilantro, chopped
Slices Monterey Jack Cheese
Chipotle en Adobo
Cumin seed, toasted, ground
Olive oil
Frozen orange juice concentrate
Honey
Salt & pepper to taste

Method

• Remove chipotle peppers from can and rinse to remove most residual adobo.
• Place in blender and pulse until peppers have lost their shape.
• Add cumin, oil, orange juice concentrate and honey and blend until well incorporated.
• Divide into two air-tight containers and set aside.
• Place Cod tails on lined sheet pan and brush with blended mixture from 1st container.
• Cook as directed or until cod reaches internal temperature of 160 degrees.
• Remove from oven and baste with mixture form 2nd container and let rest for 2 minutes.
• Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
• Place Tortas in sandwich press and toast.
• Serve with chips and salsa or Latin style slaw.

Table of Contents

• Southwest Veggie Wrap
• French Vanilla Iced Latte
• Closing Time Slider
• Fresh baked slider buns with Bridgford Frozen Rolls Dough

• Butterball Just Perfect Turkey Sandwich
• Cod Antipasto
• Butterball Roasted Turkey Breast